Cooking

Roasted chicken with lemon, garlic and rosemary

Whole roasted chicken is such a easy dinner option and one of our favourites!  To me,  it is the go to dinner on days, when I don’t want to spend too much time in the kitchen – usually on the weekend:) Just put it in the oven, set the timer and relax. Works every time! The chicken is  full of flavor, juicy and aromatic. Served with roasted potatoes never leaves any leftovers….

 

You will need:

1 large chicken  2kg ( 4 1/2 lb)

About 2 Tbsp sea salt

1 tsp black pepper

 8-10 rosemary sprigs

2 lemons ( preferably organic since used with the skin)

2-3 dried chily peppers ( or 1 tsp chili flakes)

1 large bulb fresh garlic + 1 clove for potatoes

olive oil

1.5 kg  ( 3-3.5 lb) potatoes

This is how you do it:

 Pat chicken with a paper towel.

Preheat oven to 375F/ 190C.

Cut lemons in wedges, peel and roughly chop garlic cloves and rosemary ( leaves only). In a small bowl  mix  olive oil, salt, pepper and chily flakes. About half of the mixture add to lemons, garlic and rosemary. Mix together and fill chicken’s cavity. Remaining olive oil + spice mix rub all over chicken.

Place chicken on the roasting pan and put in the preheated oven for 1 hour.

Cut potatoes into pieces ( size of lemon wedges) drizzle with olive oil, sprinkle with black pepper, salt, chopped 1 clove garlic and rosemary leaves. Toss together.

After 1 hour of roasting, remove chicken from the oven and place it on the plate. Add potatoes to the roasting dish, place the chicken back ( on the potatoes) and bake for another hour. Remove from the oven and let the chicken rest for 15 minutes.

If potatoes are not ready at this point you can put them back to the oven while resting chicken.

Enjoy!

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…..

DSC_0338r…while the dinner is taking care of itself you have the time for something important!

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Have a great weekend!!!!